Scallops: Sear scallops in a large saute pan with 2 tablespoons of 10% olive oil for 3-4 minutes on each side. Add 3 oz of white wine and 2 tablespoons of pesto. Simmer for 2-3 minutes. garnish with fresh herbs.

This recipe was brought to you by:
Chef Doug Buker Head Chef & Owner of Margaret’s and Elizabeth’s Restaurants of Fairhaven, MA.